Spanish Grilled Sandwiches

Submitted by Krista

Servings: 4

6½ oz jar marinated artichoke hearts
⅛ tsp ground cumin
7 oz jar roasted red sweet peppers, drained and cut into strips
4 sandwich rolls such as focaccia, split horizontally*
⅔ C jalapeno stuffed olives, sliced
1 lb roast beef or roast por, thinly sliced
1 onion, sliced and separated into rings
8 oz provolone cheese, sliced
1 T snipped fresh parsley
4 tsp olive oil
⅛ tsp dried oregano, crushed

Drain artichoke, reserving marinade; thinly slice artichokes. Combine artichokes, reserved marinade, peppers, olives, onion, garlic, parsley, oregano, and cumin. Cover; chill 2-24 hours, tossing occasionally.

Arrange marinated vegetables, meat and cheese over bottom halves of bread. Add tops of rolls. Coat a large skillet with 2 teaspoons of olive oil. Heat skillet over medium heat 2-3 minutes, or until hot. Add sandwich, cover with foil and weigh down sandwich with another skillet or foil covered brick. Cook over medium heat 8-10 minutes or until heated through, turning sandwiches over once and replacing foil and weight. Reduce heat to medium low, if necessary. Transfer sandwiches to a plate. Keep warm.

*other suggestions would be pan cubano, bolillos, teleras, hoagie buns etc.

Nutrition: to be added


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